In the kitchen with Maria and Éric Hillewaere at “L’Eclat de Soleil” in Crozant

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On the menu: beef bourguignon

“L’Éclat de Soleil” is a restaurant with a retro and family atmosphere. Held by by Maria and Eric Hillewaere, the establishment offers local cuisine : creusois fondue, veal blanquette, bourguignon or bacalhau. The restaurant’s terrace is very pleasant for a break with friends, for an ice cream or a cold drink in summer.

The ingredients of beef bourguignon © Radio France
– Bernard Adam

The ingredients of the recipe for four people:

  • 1 kg beef cheek
  • 1 pitcher of wine
  • 200 g of bacon
  • 5 tablespoons of flour
  • 1 bouquet garni
  • salt and pepper
Eric cuts the onions to add even more flavor to the recipe
Eric cuts the onions to add even more flavor to the recipe © Radio France
– Bernard Adam

Cut the onions into pieces and sauté them in the pan. When you have a nice transparency, pour them into a cast iron casserole dish. Then proceed to cut the meat. Fry the pieces over high heat in a pan, then add them to the casserole.

Good humor, the watchword in Eric's kitchen at the restaurant "The Shard of Sun" by Crozant
Good humor, the watchword in Eric’s cuisine at the restaurant “L’Eclat de Soleil” in Crozant © Radio France
– Bernard Adam

Deglaze the meat with wine and boil, scraping to recover the juice. Salt, pepper, add to the rest. Then, cover the casserole and simmer for three hours with a bouquet garni.

The beef bourguignon is ready
The beef bourguignon is ready © Radio France
– Bernard Adam

The next day, let simmer for at least an hour more, add wine if necessary and serve. At table !

Sunshine

28 Rue Armand Guillaumin, in Crozant

Reservation: 05 55 89 53 02

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